Biotechnological Production Of Natural Ingredients For Food Industry

Biotechnological Aroma Compounds

Author(s): Gustavo B. Fanaro, Pierre Fontanille, Mario R. Maróstica and Juliano L. Bicas

Pp: 255-287 (33)

DOI: 10.2174/9781681082653116010009

* (Excluding Mailing and Handling)


Aroma is one of the main attributes of foodstuff and thousands of volatile compounds are known, contributing to an innumerable number of aroma characters. Aroma compounds may be recovered from natural sources, chemically synthesized or produced by biotechnological means using microorganism and enzymes. This chapter is devoted to the use of biotechnological tools for aroma production, focusing on examples of commercially relevant aroma compounds which are currently produced biotechnologically and on emerging bioprocess approaches used for the microbial production of aroma compounds. Some case studies will be presented to illustrate some aspects of aroma production.

Keywords: Acetoin, Aroma, Bacteria, Bioaroma, Bioflavor, Bioreactor, Biotransformation, γ-decalactone, De novo synthesis, Diacetyl, Esters, Genetic engineering, Flavor, Fungi, Lactones, Natural, 2-phenylethanol, Vanillin, Volatile compounds, Yarrowia lipolytica.

Related Journals
Related Books
© 2024 Bentham Science Publishers | Privacy Policy